Main menu

Tag Archives: buckwheat

Post navigation

Mornings are hard. Let’s all acknowledge that and move on because I have found the solution: make a breakfast that you can’t wait to leap out of bed to eat! Cue my latest, and greatest, granola recipe: Mocha Banana Buckwheat Granola! Get those bowls and spoons ready folks!I got very excited in a health food store the other day. I’m sad to report that this happens quite often, and not just in health food stores. The abundance of awesome new ingredients to try in a different grocery store has me busting into rhyme, and the taste of the first sweet summer peaches can induce worrisome dancing. If you’ve been around me and food, you have seen some manifestation of the excitement that comes from me finding something tasty or new. Anyway, what had me excited this particular afternoon was the discovery of buckwheat flakes! As in, buckwheat kernels that have been rolled into wholesome oat-like flakes, but not oats! As soon as I had a box in my hot little hands I just knew that I wanted them to feature in a new granola recipe.This gluten free, vegan granola recipe is an absolute winner and probably my best granola recipe ever. Ever. Just look at those clumps! I love chunky, clumpy granola and this recipe is perfection! It starts with a base of super gluten free grains. The aforementioned buckwheat flakes, which behave like oats in this recipe and provide a super stable base to build on, are joined by buckwheat groats (for super crunch), and raw quinoa. So much the crunch.To these grains of goodness (actually, both buckwheat and quinoa are seeds) we add walnuts, chia seeds, mashed banana, a touch of maple syrup, cocoa powder, and a dash of instant espresso powder because some mornings we need to put the coffee in our breakfast as well. Granola is one of the best things to make for yourself. Not only do you save money but you can customise it to suit your tastebuds. This granola was exactly what my tastebuds wanted. It’s crunchy and interesting, every bite brings something different. There’s crispy bits and the slightly chocolaty binding holding it all together and it’s a not too sweet a start to your morning. I paired mine with tart protein-rich Greek yoghurt and some sweet seasonal blueberries. It’s also great for snacking on, or for dessert with a sneaky square or two of dark chocolate.

Come on folks, take back your mornings and get a great start with my Mocha Banana Buckwheat Granola!

Mocha Banana Buckwheat Granola

Gluten free | Vegan | Makes about 5 cups | Store in an airtight container in the fridge for up to two weeks.

Note: If you do not require a gluten free diet, or you can buy certified gluten free oats where you live, you can substitute the buckwheat flakes for 1 cup of rolled oats.

Ingredients

1 cup buckwheat flakes (see note)

1 cup buckwheat groats (kernels)

1/2 cup uncooked quinoa

1 cup walnut halves

2 tablespoons chia seeds

1/2 teaspoon salt

1 1/2 teaspoons ground cinnamon

2 tablespoons cocoa powder

1 large banana, mashed (about 1/2 cup)

2 1/2 tablespoons rice bran oil (or melted coconut oil)

3 tablespoons maple syrup

2 teaspoons vanilla extract

2 teaspoons instant coffee powder

1/2 cup banana chips (about 100 grams)

Method

Preheat your oven to 160C (320F) and line a large, rimmed, baking sheet with baking paper.

In a large bowl mix together buckwheat flakes, buckwheat groats, quinoa, walnuts, chia seeds, salt, cinnamon, and cocoa powder until very well mixed.

In a small bowl whisk together mashed banana, oil, maple syrup, vanilla extract and instant coffee powder until very well blended.

Pour wet mixture over dry blend and mix well with a wooden spoon until there are no pockets of dry mixture.

Spread out over the lined baking sheet and press down slightly with the back of the wooden spoon. This will help the clumps to form.

Bake in preheated oven for 30 minutes. Switch the position of the tray halfway through baking time to ensure everything browns evenly.

Remove from oven and allow to cool completely.

Once cooled, break into clumps and mix banana chips through the granola.

Store or serve and enjoy!

If you are looking for more granola inspiration check out these delicious nibbles around the ‘net:

The crisp, cool weather has finally arrived and you need a homemade breakfast that will warm you up and keep you energised with healthy, good for you whole grains, nuts and seeds with a sprinkling of sweetness to keep the autumn chill at bay. My Crispy Buckwheat, Cocoa and Blueberry Granola is your new seasonal breakfast favourite (and you can have chocolate for breakfast!).

Did anyone else read the ‘I Spy’ picture books as a kid? They were a hot commodity in my school library, and had to be patched and repaired by the librarians as they passed from hand to hand and generation to generation. I always feel like eating granola is sort of like playing ‘I Spy’. How many goodies can you spot in each spoonful? If you look closely at my new favourite granola recipe you will see delightful morsels in every bite!

I’ll go first! I spy with my little eye something beginning with B! Buckwheat! Whole buckwheat groats make up half the grains in this granola mix. The heat from the oven crisps them up and gives this breakfast a crunchy base and buckwheat is high in slowly digested carbohydrates, protein, iron, zinc, and selenium. Did you spot something beginning with A? That would be the almonds! Coated in spices and maple syrup they boost the protein and healthy fats, including Vitamin E, which is important for healthy skin, eyes, and hair. And what about the letter S? Seeds! Of three different kinds: chia, pumpkin, and sunflower! A triple-treat of vitamin-boosting, fibre-containing, cholesterol lowering delight!

The buckwheat base is boosted with gluten free rolled oats, but you could use quinoa flakes if you do not tolerate oats. The oats, buckwheat, sunflower seeds, pumpkin seeds, chia seeds are tossed with cinnamon-spiced cocoa and then mixed with a kiss of maple syrup and olive oil for sweetness, stickiness, and crispiness. An important note: If you like your granola extra chunky then do not stir your granola during baking time. Press it down with the back of your spoon and just check to make sure it isn’t burning at regular intervals (see recipe below).

The chocolate here is subtle, but feel free to throw in some dark chocolate chips for an extra sweet chocolate boost. I gave a jar of this to Mum as a chocolate alternative for Easter, and even if you are over chocolate (is anyone ever over chocolate, really?) for a little while, a cheeky little cocoa treat at breakfast is just the thing to warm you up at the start of leaf change. Serve it with yoghurt and a little fruit for a quick breakfast, or grab a handful as a healthy snack on the go. This Crispy Buckwheat, Cocoa, and Blueberry Granola is sure to become a favourite in your house too.

Crispy Buckwheat, Cocoa, and Blueberry Granola

Gluten Free | Vegan | Makes about 2 1/2 cups | Store in an airtight container in the refrigerator for up to two weeks

Ingredients

1 cup gluten free rolled oats

2/3 cup buckwheat groats (uncooked buckwheat)

1/3 cup almonds

2 tablespoons pumpkin seeds

2 tablespoons sunflower seeds

1 tablespoon chia seeds

1/2 teaspoon salt

1 1/2 teaspoon ground cinnamon

2 1/2 tablespoons olive oil

2 tablespoons maple syrup

1 teaspoon vanilla extract

1/4 cup dried blueberries

Method

Preheat your oven to 180C (350F) and line a baking sheet with baking paper.

In a large bowl stir together oats, buckwheat, almonds, pumpkin seeds, sunflower seeds, chia seeds, salt, and cinnamon until well mixed.

In a small jug whisk together olive oil, maple syrup, and vanilla extract.

Pour wet ingredients over dry ingredients and mix carefully with a wooden spoon until the dry ingredients are thoroughly coated.

Spread granola over the lined baking sheet and press down slightly with the back of the spoon to encourage some clumping.

Bake in pre-heated oven for 35-40 minutes. Check and stir every 10 minutes to ensure the granola does not burn.

Once cooked, remove from oven, stir in dried blueberries, and allow to cool completely before serving or storing.

I think our granola jar is going to be empty very, very soon. I can’t get enough of this spicy, honey, crunchy, munchy, nutty granola! Oats and buckwheat make friends with pecans, coconut, and dates for a healthy, gluten free breakfast that will help you nourish your mornings.

I have become very fussy about what I share with you here on my precious internet home, which is why this post is coming to you today instead of yesterday. I had a muffin recipe all ready to go, and they were good, but just not good enough. Don’t get me wrong, they aren’t going in the bin, they have been stashed in the freezer for quick snacks throughout the week. But I don’t want to share just ‘good enough’ recipes with my big internet Thoroughly Nourished Life family. I want to share the tastiest, the most nourishing, recipes you get excited to step into the kitchen to make. A Thoroughly Nourished diet is one that makes you inspired to eat delicious, healthy food every day with a liberal sprinkling of sugar to keep life sweet. So, no more ‘good enough’ food – just thoroughly nourishing, thoroughly inspiring food for every time of day.Tuesday night, after my average muffin effort I knew I had to get back into the kitchen to make something truly amazing so I didn’t lose my kitchen mojo (it’s that little sparkle in every baker’s step). As I was getting breakfasts and lunches ready for the next day I realised that I didn’t feel like my usual oatmeal and fruit, or yoghurt and fruit combinations. I’m not usually an exciting weekday breakfast eater. I stick to those two combinations on rotation and just adjust the fruit to suit the season. So, it’s time to shake things up, time to have another Thoroughly Nourished option: bring on the granola! One of the reasons I stopped eating store-bought granola/muesli is that the gluten free options are Expensive (yes, with a capital E) – my favourite gluten free brand is $10 a box. Not happening.

The result of breakfast boredom + frugality + Nourished Life necessity = Pecan, Buckwheat, Coconut and Date Granola. This granola is addictive, and if you squint, it’s kind of like eating a spicy, nutty, coconutty cookie. The buckwheat kernels become toasty and crunchy in the oven, and are a nice addition to the typical oats. Dates are caramel in fruit form, add some roasted pecans and toasted coconut curls and this is one indulgent and naturally sweet and healthy breakfast sprinkle. Because that’s what granola is: healthy breakfast sprinkles!

I am the only granola eater in our house (Chris is solidly sworn to the toast and peanut butter tribe) so I didn’t want a giant jar of granola that would go off before I had the chance to eat it all, or got bored and moved on to something else for breakfast. So this is a petite jar of granola. Perfect for a week or two, depending on how many granola lovers you have in your house. If you are making granola for more than one or two, this recipe is easily doubled or tripled. It also makes a great gift!

A few important notes:

If you are using pecans or coconut that are already roasted you should add these at the end of the baking time when you stir in the dates.

If you like your granola extra chunky then do not stir your granola during baking time. Press it down with the back of your spoon and just check to make sure it isn’t burning at regular intervals (see recipe below).

If you don’t like pecans or dates feel free to switch them out for your favourite nut and dried fruit combination! Let me know what combinations you try!

If you want to make this vegan, you can swap the honey for maple syrup.

If you can’t find the buckwheat, feel free to leave it out or substitute another 1/3 cup of rolled oats.

Pecan, Buckwheat, Coconut and Date Granola

Gluten Free | Vegan option | Makes about 2 1/2 cups | Store in an airtight container in the refrigerator for up to two weeks

Ingredients

1 cup gluten free rolled oats

1/3 cup buckwheat groats (uncooked buckwheat)

1/3 cup pecan halves

1/4 cup pumpkin seeds

1 tablespoon chia seeds

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cardamom

1/4 teaspoon ground ginger

2 1/2 tablespoons olive oil

2 tablespoons honey

1/2 teaspoon vanilla extract

1/4 cup chopped dried dates

1/4 cup coconut chips (or shredded coconut)

Method

Preheat your oven to 180C (350F) and line a baking sheet with baking paper.

In a large bowl stir together oats, buckwheat, pecans, pumpkin seeds, chia seeds, salt, and spices until well mixed.

In a small jug whisk together olive oil, honey and vanilla extract.

Pour wet ingredients over dry ingredients and mix carefully with a wooden spoon until the dry ingredients are thoroughly coated.

Spread granola over the lined baking sheet and press down slightly with the back of the spoon to encourage some clumping.

Bake in pre-heated oven for 35-40 minutes. Check and stir every 10 minutes to ensure the granola does not burn.

During the last ten minutes of cooking stir in the dried dates and coconut and return granola to oven.

Once cooked, remove from oven and allow to cool completely before serving or storing.

Post navigation

Hello everyone!

'Life isn't about finding yourself. Life is about creating yourself'. ~ George Bernard Shaw.
My name is Amy, and I am passionate about creating a thoroughly nourished life. I nourish myself daily with wonderful whole foods, a sprinkling of sweets, running, reading and writing. Here you will find a mix of gluten free and vegetarian meals and treats. I'm all about finding the extraordinary in the everyday.
Come and join me at the table!

Follow Blog via Email

Enter your email address to follow this blog and receive notifications of new posts by email.